Peppery Chicken and Pears
4 skinless boneless chicken breast halves (about 1 pound)
3 teaspoons cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon crushed red pepper
2 medium pears (1 pound) peeled and cored, cut lengthwise in half, then cut crosswise into thin slices
1 medium onion, cut into 8 wedges and separated
2 tablespoons honey
2 tablespoons white wine vinegar
Coarsely chopped pecans or walnuts, toasted, if desired
Heat oven to 425°. Spray square pan, 9 x 9 x 2 inches, with cooking spray. Remove fat from chicken.
Mix black pepper, rosemary and red pepper. Sprinkle on both sides of chicken breast halves; press in gently. Place in pan. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
While chicken is baking, spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook pears and onion in skillet about 3 minutes, stirring frequently, until pears are almost tender. Stir in honey and vinegar; reduce heat to low. Cover and simmer 2 minutes longer. Serve pear mixture with chicken. Sprinkle with pecans.